Make a a veloute sauce, starting with a roux of butter and flour and then stir in the chicken stock till right consistency. Leave on the side to cool.
Pan fry seasoned cubed chicken breasts till golden brown but not cooked throughout.
Chuck the chestnut mushrooms and ham hock pieces in the pan with a knob of butter till they have a nice colour.
When the veloute, chicken, ham and mushroom are cold, mix all the ingredients together and add a pinch of dried tarragon.
Pre-heat the oven to 180C.
Line the bottom of a buttered and floured oven-proof dish with ready rolled shortcrust pastry.
Add the cold pie filling and top with the ready-rolled puff pastry.
Brush the top with a beaten egg and bake for 45minutes to an hour till the pastry is golden brown. Enjoy!
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